Gin was once called “Genever” and originated way back in the 17th century. Essentially a mix of grain alcohol and juniper berry oil a Dutch medical professor used it to treat kidney disorders and infections. This wonderful spirit was easy to produce, cheap to make and actually found to be quite tasty. In no time flat, gin was used to treat sour stomach, stomach aches gout and even gallstones.
It became so popular that British Troops started referring to it as “Dutch Courage” while fighting the 20 years war. Once they returned home the troops sought to buy it from their local chemists. So how did gin make its debut in America? It came with the settlers coming to the new world of course.
By the 1920’s gin was all the rage all over Europe and the young United States of America. By the 1930’s (around prohibition) martinis fueled cocktail hour which was a new social event post tea time but before dinner.
Main Types of Gin
While there are many gin products on the market today, the most popular forms are Holland Gin, which is closest to the original Dutch formula from the 17th century, and London Dry Gin, which is most commonly used to make martinis.
The Classic Gin Martini
Here is how to make The Classic Gin Martini that was all the rage on both sides of the Atlantic throughout the 1920’s and 1930’s.
Things You’ll Need
- 4 parts gin
- 1 part dry vermouth
- Cracked ice
- Martini Shaker
- Glass
- Garnish of choice
Assembling the Drink
- Place the cracked ice, gin and dry vermouth into the martini shaker.
- Cap the shaker and shake vigorously until the drink is well mixed.
- Pour through a straining lid into an awaiting glass.
- Garnish with a twist of lemon peel or cocktail onion.
Chill the Glass
One way to impress the guests is to keep martini glasses chilled. Simply pop them in the freezer 20 minutes before serving cocktails and they’ll form a nice frosty finish.
What Exactly is Dry?
How dry a gin martini is all about the amount of vermouth mixed into the drink. The less vermouth poured into the shaker, the drier the martini. 4 parts gin to 1 part martini is considered medium dry. 6 parts to 1 is considered medium dry. 8 parts to one is very dry and 12 parts to one is considered downright arid.
Look Up Other Great Martini Recipes
Try these wonderful recipes for The Apple Cider Martini , The Wine Lover's Martini and The Classic Blue Cheese Martini.
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